CN111999345A - Method for detecting freshness of fishes based on conductivity - Google Patents
Method for detecting freshness of fishes based on conductivity Download PDFInfo
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- CN111999345A CN111999345A CN202010876991.5A CN202010876991A CN111999345A CN 111999345 A CN111999345 A CN 111999345A CN 202010876991 A CN202010876991 A CN 202010876991A CN 111999345 A CN111999345 A CN 111999345A
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N27/00—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means
- G01N27/02—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means by investigating impedance
- G01N27/04—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means by investigating impedance by investigating resistance
- G01N27/041—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means by investigating impedance by investigating resistance of a solid body
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N1/00—Sampling; Preparing specimens for investigation
- G01N1/28—Preparing specimens for investigation including physical details of (bio-)chemical methods covered elsewhere, e.g. G01N33/50, C12Q
- G01N1/286—Preparing specimens for investigation including physical details of (bio-)chemical methods covered elsewhere, e.g. G01N33/50, C12Q involving mechanical work, e.g. chopping, disintegrating, compacting, homogenising
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N3/00—Investigating strength properties of solid materials by application of mechanical stress
- G01N3/40—Investigating hardness or rebound hardness
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N1/00—Sampling; Preparing specimens for investigation
- G01N1/28—Preparing specimens for investigation including physical details of (bio-)chemical methods covered elsewhere, e.g. G01N33/50, C12Q
- G01N1/286—Preparing specimens for investigation including physical details of (bio-)chemical methods covered elsewhere, e.g. G01N33/50, C12Q involving mechanical work, e.g. chopping, disintegrating, compacting, homogenising
- G01N2001/2873—Cutting or cleaving
Abstract
The invention discloses a method for detecting freshness of fishes based on conductivity, and belongs to the technical field of food safety and detection. The invention provides a method for detecting fish freshness based on conductivity, when the method is used for detecting the fish freshness, the detection can be completed only by contacting a probe of a conductivity meter with a fish body of fish to be detected and then reading the resistance of the fish to be detected, the whole detection process is quick and convenient, and the fish body cannot be damaged.
Description
Technical Field
The invention relates to a method for detecting freshness of fish based on conductivity, and belongs to the technical field of food safety and detection.
Background
The raw fish slice is also called as raw fish, and is a fish product form which takes fresh or whole fish after low-temperature quick freezing as a raw material, and is directly eaten without hot processing after being sliced. The sashimi are very popular with consumers because of fresh, tender and smooth mouthfeel. With the increase of consumption level, consumers pay attention to the problem of food safety, and the requirements on food quality are higher and higher. The freshness degree of the fish raw materials is important for edible safety and quality, and the freshness evaluation requirement also becomes a very representative requirement direction. The novel fresh-eating cold water fishes represented by coregonus peled and the like in China have limited production places, long transportation process and extremely easy deterioration of eating quality such as texture and the like of fish meat. Based on the above, how to establish a suitable freshness evaluation method for the fishes, particularly the cold water fishes, on the basis of not damaging the integrity of the fishes is particularly critical.
At present, the common fish freshness evaluation methods mainly comprise four methods, namely a sensory evaluation method, a chemical detection method, a K value and a microorganism detection method. The sensory evaluation method is mainly used for evaluating the freshness of fishes by judging fish eyes, fish gills and the like through trained qualified personnel, but the sensory evaluation method has high requirements on personnel and is limited by sites; the chemical detection method is mainly used for evaluating the freshness of the fishes by measuring the content of volatile basic nitrogen, but the method is complicated in experimental operation and long in time consumption; the K value is mainly evaluated by analyzing the content of adenosine triphosphate and metabolites thereof in fish bodies through liquid chromatography (specifically, the method can be seen as' determination of the K value of the national standard SC/T3048-2014 freshness index of fish by high performance liquid chromatography), but the method has the advantages of long time consumption, complex test and high requirement on experimental equipment; the microbiological assay method mainly evaluates the freshness of fish by colony culture, but the method has a long period of obtaining experimental results, high requirements on operation and needs a sterile environment. Therefore, a method for rapidly, nondestructively and conveniently detecting the freshness of the fishes is urgently needed.
Disclosure of Invention
[ problem ] to
The invention aims to provide a method for rapidly, nondestructively and conveniently detecting freshness of fish.
[ solution ]
In order to solve the technical problem, the invention provides a method for detecting freshness of fish based on conductivity, which comprises the steps of contacting a probe of a conductivity meter with a fish body of the fish to be detected, measuring the resistance of the fish to be detected, and judging that the fish to be detected corresponding to the resistance is fresh when the measured resistance is greater than or equal to 110.24 omega.
In one embodiment of the invention, the method comprises the steps of contacting a probe of the conductivity meter with fish bodies of fish placed for different days, and measuring the resistance of the fish placed for different days; linear fitting was performed based on the number of days fish were left and the measured resistance of fish left for different days to obtain the regression equation y-50.677 x +361.63 (r)20.9028), in the regression equation, x is the number of days in storage, and y is the resistance, and the unit is Ω; contacting a probe of the conductivity meter with a fish body of the fish to be detected, and measuring the resistance of the fish to be detected; and substituting the measured resistance of the fish to be measured into the regression equation to obtain the placing days of the fish to be measured, wherein the less the placing days are, the fresher the fish to be measured is, and when the placing days are less than or equal to 5 days, namely the measured resistance is greater than or equal to 110.24 omega, the freshness of the fish to be measured is judged.
In one embodiment of the invention, the probe of the conductivity meter is in contact with the back of the fish to be tested.
In one embodiment of the invention, the probe of the conductivity meter contacts the part of the back of the fish to be tested, which is positioned right below the dorsal fin.
In one embodiment of the invention, the probe of the conductivity meter is contacted with a part of the back of the fish to be detected, which is located right below the dorsal fin and is 1-3 cm away from the dorsal fin.
In one embodiment of the invention, the measurement frequency of the conductivity meter is 2kHz or 5 kHz.
In one embodiment of the invention, the fish is rainbow trout, coregonus peled, koilogramma peled or zilr peled.
The invention also provides application of the method in detecting freshness of fish.
[ advantageous effects ]
The invention provides a method for detecting fish freshness based on conductivity, when the method is used for detecting the fish freshness, the detection can be completed only by contacting a probe of a conductivity meter with a fish body of fish to be detected and then reading the resistance of the fish to be detected, the whole detection process is quick and convenient, and the fish body cannot be damaged.
Drawings
FIG. 1: placing the rainbow trout resistors at different times.
FIG. 2: keeping the K value of the rainbow trout for different times.
FIG. 3: the rainbow trout were left for different periods of time.
FIG. 4: and (5) analyzing the correlation among the resistance change, the K value change and the hardness change.
FIG. 5: placing the rainbow trout resistors at different times.
FIG. 6: keeping the K value of the rainbow trout for different times.
FIG. 7: the rainbow trout were left for different periods of time.
FIG. 8: and (5) analyzing the correlation among the resistance change, the K value change and the hardness change.
FIG. 9: resistance of Coregonus peled placed for different times.
FIG. 10: the K values of the coregonus peled were kept for different periods of time.
FIG. 11: hardness of Coregonus peled left for various periods of time.
FIG. 12: and (5) analyzing the correlation among the resistance change, the K value change and the hardness change.
FIG. 13: resistance of Coregonus peled placed for different times.
FIG. 14: the K values of the coregonus peled were kept for different periods of time.
FIG. 15: hardness of Coregonus peled left for various periods of time.
FIG. 16: and (5) analyzing the correlation among the resistance change, the K value change and the hardness change.
FIG. 17: resistance of Coregonus peled placed for different times.
FIG. 18: and (5) analyzing the correlation among the resistance change, the K value change and the hardness change.
FIG. 19: resistance of Coregonus peled placed for different times.
FIG. 20: and (5) analyzing the correlation among the resistance change, the K value change and the hardness change.
FIG. 21: schematic diagram of resistance test sites.
Detailed Description
The invention is further illustrated with reference to specific examples.
The live rainbow trout referred to in the examples below was purchased from the aquaculture market (Dalian); coregonus peled referred to in the following examples was purchased from Xinjiang Seisan lake fishery Co., Ltd; the conductivity meter referred to in the following examples was purchased from imato Scale, japan, model number DFA 100; the texture analyzer referred to in the following examples 1 to 2 was purchased from the british SMS company, model ta.xt.plus; the texture analyzer described in examples 3 to 4 was purchased from AIP Meter, Inc. and has a model number of GY-2.
Example 1: detection of freshness of rainbow trout
The method comprises the following specific steps:
fishing out the live rainbow trout from water, knocking the head of the live rainbow trout with a mallet to cause death, filling the live rainbow trout into a plastic bag, and storing the plastic bag for 5 days at the temperature of 0 ℃; during storage, the resistance of the rainbow trout is detected at intervals of 4h (the detection result is shown in figure 1), the K value of the fish meat is detected at intervals of 4h (the detection result is shown in figure 2), and the hardness of the fish meat is detected at intervals of 4h (the detection result is shown in figure 3);
the detection method of the resistance comprises the following steps: wiping water and mucus on the surface of a fish body by using absorbent paper, flatly placing the fish body on an experiment table, contacting the back of the fish with a probe of a conductivity meter, detecting the fish at a position which is just below the dorsal fin and is 1cm away from the dorsal fin, wherein the measuring frequency is 2kHz, repeating the test for 3 times, and taking an average value of results (the resistance testing site is shown in figure 21);
the detection method of the K value refers to the high performance liquid chromatography determination of the K value of the freshness index of national standard SC/T3048-flavored 2014 fishes;
the detection method of the hardness comprises the following steps: removing scales, cheek and viscera from whole fish, cleaning with clear water, wiping off surface water, collecting fish back muscle, and cutting into 2 × 1.5 × 1.5cm pieces3And (3) placing the fish meat with the size on an operation platform of a texture analyzer for detection, testing by using a P/5s probe at the testing speed of 0.5mm/s and the descending distance of 5mm, repeating the test for 3 times, and averaging the results.
The measured resistance change, the measured K value change and the measured hardness change are subjected to correlation analysis through Excel software, and the analysis result is shown in figure 4.
As can be seen from FIG. 4, the correlation between the resistance and the K value is high (r)20.941), therefore, the freshness of rainbow trout can be measured using the resistance measured by a conductivity meter.
Example 2: detection of freshness of rainbow trout
The method comprises the following specific steps:
fishing out the live rainbow trout from water, knocking the head of the live rainbow trout with a mallet to cause death, filling the live rainbow trout into a plastic bag, and storing the plastic bag at 0 ℃ for 6 days; during storage, the resistance of the rainbow trout is detected at intervals of 6h (the detection result is shown in figure 5), the K value of the fish meat is detected at intervals of 12h (the detection result is shown in figure 6), and the hardness of the fish meat is detected at intervals of 12h (the detection result is shown in figure 7);
the detection method of the resistance comprises the following steps: wiping water and mucus on the surface of a fish body by using absorbent paper, flatly placing the fish body on an experiment table, contacting the back of the fish with a probe of a conductivity meter, detecting the fish at a position which is just below the dorsal fin and is 1cm away from the dorsal fin, wherein the measuring frequency is 5kHz, repeating the test for 3 times, and taking an average value of results (the resistance testing site is shown in figure 21);
the detection method of the K value refers to the high performance liquid chromatography determination of the K value of the freshness index of national standard SC/T3048-flavored 2014 fishes;
the detection method of the hardness comprises the following steps: removing scales, cheek and viscera from whole fish, cleaning with clear water, wiping off surface water, collecting fish back muscle, and cutting into 2 × 1.5 × 1.5cm pieces3The fish meat of the size is detected by placing the fish meat on the operation platform of the texture analyzer, and the P/5s probe is usedAnd (4) carrying out the test, wherein the test speed is 0.5mm/s, the downlink distance is 5mm, the test is repeated for 3 times, and the result is averaged.
The measured resistance change, K value change and hardness change were analyzed by Excel software, and the analysis results are shown in fig. 8.
As can be seen from FIG. 8, the correlation between the resistance and the K value is high (r)20.9546), the electrical resistance measured by the conductivity meter can be used to gauge the freshness of rainbow trout.
Example 3: detection of freshness of Coregonus peled
The method comprises the following specific steps:
fishing out the live coregonus peled from water, knocking the head with a mallet to cause death, putting into a plastic bag, and storing at 0 deg.C for 6 days; during the storage process, the resistance of the coregonus peled is detected at intervals of 24h (the detection result is shown in figure 9), the K value of the fish meat is detected at intervals of 24h (the detection result is shown in figure 10), and the hardness of the fish meat is detected at intervals of 24h (the detection result is shown in figure 11);
the detection method of the resistance comprises the following steps: wiping water and mucus on the surface of a fish body by using absorbent paper, flatly placing the fish body on an experiment table, contacting the back of the fish with a probe of a conductivity meter, detecting the fish at a position which is right below the dorsal fin and is 3cm away from the dorsal fin, wherein the measuring frequency is 2kHz, repeatedly testing for 3 times, and taking an average value of results (the resistance testing site is shown in figure 21);
the detection method of the K value refers to the high performance liquid chromatography determination of the K value of the freshness index of national standard SC/T3048-flavored 2014 fishes;
the detection method of the hardness comprises the following steps: removing scales, cheek and viscera from whole fish, cleaning with clear water, wiping off surface water, collecting fish back muscle, and cutting into 2 × 1.5 × 1.5cm pieces3And (3) placing the fish meat with the size on an operation platform of a texture analyzer for detection, testing by using a cylindrical probe with the diameter of 1cm at the testing speed of 0.5mm/s and the descending distance of 5mm, repeating the test for 3 times, and averaging the results.
The measured resistance change, the measured K value change and the measured hardness change are subjected to correlation analysis through Excel software, and the analysis result is shown in figure 12.
As can be seen from FIG. 12, the correlation between the resistance and the K valueHigher (r)20.8803), the freshness of the smoothie can be measured using the resistance measured by the conductivity meter.
Example 4: detection of freshness of Coregonus peled
The method comprises the following specific steps:
fishing out the live coregonus peled from water, knocking the head with a mallet to cause death, putting into a plastic bag, and storing at 0 deg.C for 7 days; during the storage process, the resistance of the coregonus peled is detected at intervals of 24h (the detection result is shown in figure 13), the K value of the fish meat is detected at intervals of 24h (the detection result is shown in figure 14), and the hardness of the fish meat is detected at intervals of 24h (the detection result is shown in figure 15);
the detection method of the resistance comprises the following steps: wiping water and mucus on the surface of a fish body by using absorbent paper, flatly placing the fish body on an experiment table, contacting the back of the fish with a probe of a conductivity meter, detecting the fish at a position which is right below the dorsal fin and is 3cm away from the dorsal fin, wherein the measuring frequency is 2kHz, repeatedly testing for 3 times, and taking an average value of results (the resistance testing site is shown in figure 21);
the detection method of the K value refers to the high performance liquid chromatography determination of the K value of the freshness index of national standard SC/T3048-flavored 2014 fishes;
the detection method of the hardness comprises the following steps: removing scales, cheek and viscera from whole fish, cleaning with clear water, wiping off surface water, collecting fish back muscle, and cutting into 2 × 1.5 × 1.5cm pieces3And (3) placing the fish meat with the size on an operation platform of a texture analyzer for detection, testing by using a cylindrical probe with the diameter of 1cm at the testing speed of 0.5mm/s and the descending distance of 5mm, repeating the test for 3 times, and averaging the results.
The measured resistance change, K value change and hardness change were analyzed by Excel software, and the analysis results are shown in fig. 16.
As can be seen from FIG. 16, the correlation between the resistance and the K value is high (r)20.8292), the freshness of the smoothie can be measured using the resistance measured by the conductivity meter.
Comparative example 1: detection of freshness of rainbow trout
The method comprises the following specific steps:
fishing out the live coregonus peled from water, knocking the head with a mallet to cause death, putting into a plastic bag, and storing at 0 deg.C for 5 days; during the storage process, the resistance of the coregonus peled is detected at intervals of 24h (the detection result is shown in figure 17), the K value of the fish meat is detected at intervals of 24h (the detection result is shown in figure 2), and the hardness of the fish meat is detected at intervals of 24h (the detection result is shown in figure 3);
the detection method of the resistance comprises the following steps: wiping water and mucus on the surface of a fish body by using absorbent paper, flatly placing the fish body on an experiment table, contacting a probe of a conductivity meter with the back of the fish, locating right below a dorsal fin and 9cm away from the dorsal fin (belly), detecting, wherein the measuring frequency is 50kHz, repeating the test for 3 times, and taking an average value of results (the resistance test site is shown in figure 21);
the detection method of the K value refers to the high performance liquid chromatography determination of the K value of the freshness index of national standard SC/T3048-flavored 2014 fishes;
the detection method of the hardness comprises the following steps: removing scales, cheek and viscera from whole fish, cleaning with clear water, wiping off surface water, collecting fish back muscle, and cutting into 2 × 1.5 × 1.5cm pieces3And (3) placing the fish meat with the size on an operation platform of a texture analyzer for detection, testing by using a cylindrical probe with the diameter of 1cm at the testing speed of 0.5mm/s and the descending distance of 5mm, repeating the test for 3 times, and averaging the results.
The measured resistance change, K value change and hardness change were analyzed by Excel software, and the analysis results are shown in fig. 18.
As can be seen from FIG. 18, the influence of the test frequency on the accuracy of detecting the freshness of rainbow trout by using the conductivity meter is large, and the test frequency should be controlled to be 2kHz or 5 kHz.
Comparative example 2: detection of freshness of rainbow trout
The method comprises the following specific steps:
fishing out the live coregonus peled from water, knocking the head with a mallet to cause death, putting into a plastic bag, and storing at 0 deg.C for 5 days; during the storage process, the resistance of the coregonus peled is detected at intervals of 24h (the detection result is shown in figure 19), the K value of the fish meat is detected at intervals of 24h (the detection result is shown in figure 10), and the hardness of the fish meat is detected at intervals of 24h (the detection result is shown in figure 11);
the detection method of the resistance comprises the following steps: wiping water and mucus on the surface of a fish body by using absorbent paper, flatly placing the fish body on an experiment table, contacting a probe of a conductivity meter with the fish tail, detecting the fish tail at a position which is just below a tail fin and is 1cm away from the tail fin, wherein the measuring frequency is 20kHz, repeatedly testing for 3 times, and taking an average value of results (the resistance testing site is shown in figure 21);
the detection method of the K value refers to the high performance liquid chromatography determination of the K value of the freshness index of national standard SC/T3048-flavored 2014 fishes;
the detection method of the hardness comprises the following steps: removing scales, cheek and viscera from whole fish, cleaning with clear water, wiping off surface water, collecting fish back muscle, and cutting into 2 × 1.5 × 1.5cm pieces3And (3) placing the fish meat with the size on an operation platform of a texture analyzer for detection, testing by using a P/5s probe at the testing speed of 0.5mm/s and the descending distance of 5mm, repeating the test for 3 times, and averaging the results.
The measured resistance change, K value change and hardness change were analyzed by Excel software, and the analysis results are shown in fig. 20.
As can be seen from FIG. 20, the influence of the test frequency on the accuracy of detecting the freshness of rainbow trout by using the conductivity meter is large, and the test frequency should be controlled to be 2kHz or 5 kHz.
Example 5: method for detecting freshness of fishes based on conductivity
According to the experimental results of the examples 1-4 and the comparative examples 1-2, a method for detecting freshness of fish based on conductivity is constructed, and the method comprises the following steps:
contacting a probe of the conductivity meter with the fish body of the fish placed for different days, and measuring the resistance of the fish placed for different days; linear fitting was performed based on the number of days fish were left and the measured resistance of fish left for different days to obtain the regression equation y-50.677 x +361.63 (r)20.9028), in the regression equation, x is the number of days in storage, and y is the resistance, and the unit is Ω; contacting a probe of the conductivity meter with a fish body of the fish to be detected, and measuring the resistance of the fish to be detected; substituting the measured resistance of the fish to be measured into the regression equation to obtain the placing days of the fish to be measured, wherein the less the placing days, the fresher the fish to be measured, and when the placing days are less than or equal to 5 days, measuringWhen the obtained resistance is greater than or equal to 110.24 omega, judging that the fish to be detected is fresh;
the probe of the conductivity meter is contacted with a part, located under the dorsal fin and 1-3 cm away from the dorsal fin, of the back of the fish to be detected; the measuring frequency of the conductivity meter is 2kHz or 5 kHz.
Example 6: application of method for detecting freshness of fishes based on conductivity
The method comprises the following specific steps:
fishing out the live rainbow trout from water, knocking the head of the live rainbow trout with a mallet to cause death, filling the live rainbow trout into a plastic bag, and storing the plastic bag for 1 day at the temperature of 0 ℃; after the storage is finished, the freshness of the rainbow trout is detected by using the method of example 5, and the detection result is as follows: 310.95 Ω;
wherein, a probe of the conductivity meter is contacted with a part of the back of the fish to be detected, which is positioned under the dorsal fin and is 2cm away from the dorsal fin; the measuring frequency of the conductivity meter was 2 kHz.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (8)
1. A method for detecting freshness of fish based on conductivity is characterized in that a probe of a conductivity meter is contacted with a fish body of fish to be detected, the resistance of the fish to be detected is measured, and when the measured resistance is larger than or equal to 110.24 omega, the freshness of the fish to be detected corresponding to the resistance is judged.
2. The method for detecting freshness of fish based on conductivity of claim 1, wherein the method comprises contacting a probe of a conductivity meter with fish bodies of fish placed for different days, and measuring the resistance of fish placed for different days; performing linear fitting according to the number of days of fish placing and the measured resistance of the fish placed on different days to obtain a regression equation y which is-50.677 x +361.63, wherein in the regression equation, x is the number of days of storage, the unit is day, y is the resistance, and the unit is omega; contacting a probe of the conductivity meter with a fish body of the fish to be detected, and measuring the resistance of the fish to be detected; and substituting the measured resistance of the fish to be measured into the regression equation to obtain the placing days of the fish to be measured, wherein the less the placing days are, the fresher the fish to be measured is, and when the placing days are less than or equal to 5 days, namely the measured resistance is greater than or equal to 110.24 omega, the freshness of the fish to be measured is judged.
3. The method for detecting freshness of fish based on conductivity as claimed in claim 1 or 2, wherein the probe of the conductivity meter is contacted on the back of the fish to be detected.
4. The method for detecting freshness of fish based on conductivity as claimed in any one of claims 1-3, wherein the probe of the conductivity meter contacts the part of the back of the fish to be detected which is directly under the dorsal fin.
5. The method for detecting freshness of fish based on conductivity as claimed in any one of claims 1-4, wherein the probe of the conductivity meter contacts the part of the back of the fish to be detected which is located right below the dorsal fin and 1-3 cm away from the dorsal fin.
6. The method for detecting freshness of fish based on conductivity as claimed in any one of claims 1-5, wherein the measurement frequency of said conductivity meter is 2kHz or 5 kHz.
7. The method for detecting freshness of fish based on electric conductivity according to any one of claims 1 to 6, wherein said fish is rainbow trout, coregonus peled, kosmoothie or zier peled.
8. Use of the method of any one of claims 1-7 for detecting freshness of fish.
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